Oak Steakhouse

• Soup & Salad
• Bibb Wedge
• bacon, confit heirloom tomatoes, chopped egg, gorgonzola crumbles, radish, buttermilk dressing

• Little Gem
• shaved parmesan, garlic crouton

• Peach Salad
• toasted pecans, balsamic vinaigrette, feta, local blackberries

• Entrées
• Oak Burger
• cheddar, lettuce, tomato, red onion, house pickles, secret sauce, truffle fries.

• Steak Frites
• 5oz CAB bistro filet, truffle frites, bearnaise.

• Duck Breast
• roasted summer squash, oven-dried cherry tomato, mustard vinaigrette

• Australian Rack Of Lamb
• haricots verts, roasted red potatoes calabrian chili chimichurri

• Market Catch
• seasonal preparation

• Steaks
• 16 Oz Prime Boneless Ribeye
• A La Carte.

• 8 Oz Filet Mignon
• A La Carte.

• 14 Oz Prime Ny Strip
• A La Carte.

• 12 Oz Filet Mignon
• A La Carte

• 14 Oz Prime Dry Aged Ny Strip
• A La Carte.

• 22 Oz Prime Dry Aged Bone-in Ribeye
• A La Carte

• Sides
• Truffle Frites
• Parmesan and parsley

• Mac & Cheese
• Smoked gouda, garlic bread crumbs.

• Brussel Sprouts
• Sweet chili sauce, pickled red onion.

• Roasted Mushrooms
• fine herbs, red wine

• Grilled Asparagus
• blue cheese fondue, toasted pine nuts, confit lemon

• Whipped Red Bliss Potatoes
• Red bliss potatoes whipped with butter and cream, offering a smooth texture and a hint of garlic.

• Roasted Summer Squash
• dried cherry tomato, crispy shallot

• Charred Broccoli
• honey-chipotle, radish

• Desserts
• Key Lime Pie Bar
• strawberry jam, white chocolate cremeux, lime graham cracker crumb

• Oak Chocolate Cake
• seven layer, caramel chocolate ganache, chocolate crumb

• White Chocolate Cheesecake
• raspberry coulis, vanilla bean chantilly

• Grilled Peach Pound Cake
• grilled vanilla bean pound cake, basil peach coulis, mascarpone cream, oat almond praline

• Small Plates
• Oysters Rockefeller (ea.)
• Smoked bacon, hollandaise, spinach, panko.

• Foie Gras
• peach chutney, toasted brioche, balsamic reduction

• Pan-seared Scallops
• pomegranate coulis, serrano chili, cucumber, citrus

• Hamachi Crudo
• blood orange ponzu, dragon fruit, citrus supreme

• Smoked Pork Belly
• bourbon onion jam, pickled fennel, puffed chicharron

• Additions
• Blue Cheese Crust
• A pizza featuring a distinctive topping of rich blue cheese, typically accompanied by a blend of complementary cheeses and seasonings on a classic crust.

• Grilled Lobster Tail
• Tender grilled lobster tail garnished with herbs, served with a lemon wedge and a side of melted butter.

• Jumbo Lump Crab Oscar
• Jumbo lump crab meat, typically served atop asparagus, topped with hollandaise sauce, and garnished with fresh parsley.

• Grilled Jumbo Shrimp
• Grilled jumbo shrimp typically marinated and served with a complementary sauce, highlighting the shrimp's natural sweetness and smokiness from grilling.

• Scallop Oscar
• Pan-seared scallops topped with crab meat, asparagus, and a homemade béarnaise sauce.

• Crab Cake Oscar
• Lump crab cake topped with asparagus, typically includes hollandaise sauce and a garnish of crab meat.

• Butters and Sauces
• Oak Steak Sauce
• Oak-infused elements blend into a robust steak sauce, offering a unique twist on traditional flavors.

• Bearnaise
• A classic emulsion of clarified butter, egg yolks, and flavored with tarragon, shallots, and white wine vinegar.

• Bordelaise
• A classic French sauce, typically made with red wine, bone marrow, shallots, and butter, finished with a reduction for a rich, deep flavor.

• Au Poivre
• A rich blend of cracked black peppercorns and brandy, typically includes cream for a smooth finish.

• Horseradish Cream
• A creamy blend of horseradish and select spices, typically including a base of sour cream or mayonnaise to achieve a smooth texture.

• Truffle Butter
• House-made truffle butter, combining salted sweet cream butter with luxurious truffle essence for a rich and aromatic spread.